Sauerkraut

Ingredients

Half Gallon Batch:

• 4.5 pounds cabbage
• 7.5 teaspoons salt (1.5 tsp/lb)
• 1 Tablespoon caraway
• 1/4 teaspoon coriander seeds
• 1/2 teaspoon cayenne powder

Shred cabbage, layer and crush with layers of seasoning. Start crushing after the first couple layers. When all the cabbage is in, keep crushing it until the liquid is higher than the vegetable matter. Store covered in the dark at room temperature for 7 - 10 days.